Κείμενο: Fabio Bacchi
A cosmopolitan mind-set, with that fun-loving Latin touch (she’s from Girona after all), which helps her find the best in every situation. Ana Maria Tarrus, brand coordinator of Molinari, joined the spirit industry six years ago. She came from an illustrious, very different career path, working for international companies at the forefront of technology, such as Airbus and the Eurofighter project.
When Ana Maria Tarrus arrived in Italy, she decided to settle there because she saw that it was the cradle of that culture which she loved so much. She loves that bartender's soul made of inspiration, creativity and hospitality. She values it in every country where for work she meets a bartender who expresses it. The phrase said by someone who fully understands the essence of the bartending industry is enlightening: "You can't pretend to be someone you aren't in bartending. Your real self comes through. In this way, professional sharing is very typical, and can be used to leverage the growth of the role of the bartender more and more. Bartenders share their experiences, they exchange information. In this way great attention is paid to their professional role."
The social aspect of the bar and spirit industry drew Ana Maria in from the get go. "Personal involvement is so prevalent that once you're a part of it, it's difficult getting out. You get to know people closely," explains Ana Maria. She speaks like one who has been swept away, captivated by this world that she regards as her natural environment. "I've had wonderful professional experiences, within major companies, but of course within rigid structures and the limits of perfection, they were cold. Then I met Angelo Molinari of the famous Sambuca and everything changed." In this way Ana found herself being part of that touring circus that moves from one bar show to the next. She met bartenders and figures within the spirit industry. "I was at the Athens Bar Show last November with our mixologist and suddenly our distribution partner in Greece showed up at our stand with a wonderful woman. I remember hearing here and there among our mixologist and bartenders friends: There is Mrs Heering! There is Mrs Heering! I immediately imagined that that woman was an institution as well the product she represents! Adéle Robberstad was then introduced to us and from the first moment we shared a wonderful chemistry that led us to run around the fair, visiting other brands and friends, sharing drinks and great jokes. Our humour, curiosity and passion for our products made that evening an amazing cocktail of moments, which "Heeringsed" our hearts and brought us to wish and hope that our products can match as well as our souls!"
"Bartenders are becoming more professional as happened to chefs worldwide a couple of decades ago. In my opinion, this has two positive aspects: on the one hand they are able to understand the products better and combine more flavours and aromas, providing the opportunity of mixing ingredients more and better as happens in a cocktail. On the other hand, this brings them also to rediscover traditional and quality products. I believe that two aspects are important in the future of the spirit industry. These are responsible drinking and the increasing focus on the environment. These are the focus for all family companies which recognise themes in their history and their own values. We've continued to make consumers aware of the importance of responsible drinking with advertising campaigns; the last one was in Italy in 2013. As for the environment, we believe that this issue affects us all, and we all need to contribute to safeguarding it.
1955 was the beginning of the famous Dolce Vita. More and more movie stars came from all over the world to shoot movies in the Cinecittà studios of Rome and were seen in the city centre, particularly in Via Veneto. It was also the year that Sambuca Molinari was introduced to the jet set. For this cocktail, Ana Maria: I've called on the collaboration of Antonio Parlapiano from the Jerry Thomas Project Speakeasy in Rome. The proposed cocktail for the Cherry Heering bicentenary is a reinterpretation of Ngiam Tong Boon's Singapore Sling,with an Italian twist to achieve a balanced flavour of Arrack from Goa."
Glassware: Tall narrow tumbler
Garnish: Dehydrated pineapple ring
Method: Shake first 5 ingredients with ice and strain into chilled glass (without ice). Top with soda.
20 ml Molinari Sambuca
30 ml Cherry Heering
30 ml lime juice
45 ml freshly squeezed pineapple juice
2 dash Angostura Aromatic Bitters
Top with herbal soda (quinine, gentian and absinthe soda)